Unformatted text preview: le process, the world that’s been deliberately hidden. The kill floor
is hot and humid. It stinks of manure. Cattle have a body temperature of about 101 degrees, and there are a lot of them in the room.
Carcasses swing so fast along the rail that you have to keep an eye on them constantly, dodge them, watch your step, or one will slam you
and throw you onto the bloody concrete floor. It happens to workers all the time.
I see: a man reach inside cattle and pull out their kidneys with his bare hands, then drop the kidneys down a metal chute, over and over
again, as each animal passes by him; a stainless steel rack of tongues; Whizzards peeling meat off decapitated heads, picking them almost as
clean as the white skulls painted by Georgia O’Keeffe. We wade through blood that’s ankle deep and that pours down drains into huge vats
below us. As we approach the start of the line, for the first time I hear the steady p op, pop, pop of live animals being stunned.
Now the cattle suspended above me look just like the cattle I’ve seen on ranches for ye...
View Full Document
This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08